When you finish a meal you always finish it with curd rice. So to end the series of paneer rice varieties, I have opted for a delicious curd rice using paneer. We also avoid curd during weight loss period, so I made this curd rice with milk kefir. Milk kefir has very less carbs and is so good for the bacteria. It is one of the best probiotic drink available. I have even written about how to make milk kefir at home. If interested, do take a look at this post. But if you have no restrictions in using curd, go for home made curd instead of kefir. Using home made paneer would be so great for this, but if you are using store bough, then fry it in ghee for a few minutes more before adding the curd/ kefir. This would be a perfect lunch for a really simple and light meal.
Paneer – 200 gm
Ghee – 1 tbs
Mustard Seeds – 1/4 tsp
Green chilly – 2-3
Curry Leaves – 2 sprigs
Curd / Milk Kefir – as required
Salt – to taste
Coriander Leaves for garnish
In a pan heat ghee and add in mustard.
When it crackles, add green chillies and curry leaves.
Fry for a minute on low flame and add the crumbled paneer.
Add in salt and keep on frying for two minutes on low flame just to remove the raw smell.
Remove it from flame and allow it to cool slightly.
Add required amount of curd / kefir and mix well.
Garnish with coriander leaves and serve immediately.
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